Holy Cow Brownies

If you came here expecting a gluten-free, low-carb recipe, you may want to run for your life. I've yet to build up the confidence in my GF/LC recipes to post any yet...but they're coming. This however is the opposite extreme. We needed an easy dessert for a potluck and this is always a go to for me. It's a recipe that I've tinkered with over the years and finally found the combination I'm happy with.

{And you'll be so proud of me...I didn't lick/taste/inhale one bit of these. Down almost 20 pounds so far...whoop, whoop!}

These are made from a box mix and {gasp!} canned frosting. Yeah, I know, I'm not really a canned frosting person either...but with the end result of these, the differences are minimal. You'll also need one cup of pecans, one cup of Heath English Toffee Bits and 1/4 cup Almond Roca Syrup.

Line a 9x13 pan with non-stick foil {shiny side down}. This makes the frosting part much easier in the end.

Prepare your brownie mix as directed, however, replace your water with Almond-Roca syrup {or any flavor you're particularly fond of}. We like the Almond Roca because it goes well with the Heath Toffee bits. My mix calls for 1/4 cup water, so that's how much syrup I used. I love this stuff. I could bathe in it if given the opportunity.

After you've prepared the batter, add 1/2 cup of the Heath Toffee bits and 1/2 cup chopped pecans.  Just fold these in until they are blended. Don't over mix.

Pour batter into prepared pan. Bake according to your brownie package directions, until they are done all the way through.

Let the brownies completely cool. Once cool, lift the foil {carefully} from the pan and set the brownies down...pulling the foil away from the edges of the brownies {this makes the frosting easier}. Frost the tops only of the brownies.

Top with 1/2 cup chopped pecans and 1/2 cup Heath bits. This may or may not be a lot more than 1/2 cup each.

Cut and serve. 

And let people adore you and your mad canned frosting using skills.

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